| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Meats, Dairy, Eggs | Chinese | Seafood, China, Update, Archived | 1 | Servings |
INGREDIENTS
| 1/2 | lb | Fresh crabmeat, drained and chopped |
| 1/2 | lb | Cream cheese, room temperature |
| 1/2 | ts | A-1 steak sauce |
| 1/4 | ts | Garlic powder |
| 2 1/2 | To 3 doz won ton wrappers | |
| 1 | Egg yolk, well beaten | |
| Oil for deep frying | ||
| Chinese mustard and/or red sauce |
INSTRUCTIONS
Combine crabmeat with cream cheese, steak sauce and garlic powder in medium bolw and blend to a paste. Place heaping teaspoon on each won ton. Gather four corners of won ton together at top. Moisten edges with egg yolk and pinch or twist together gently to seal. Heat oil in wok, deep fryer or electric skillet to 375 degrees. Add won tons in batches and fry until golden brown, about 3 minutes. Remove with slotted spoon and drain on paper towels. Serve hot with Chinese mustard and/or red sauce for dipping. *This recipe is wonderful!!! You can play around with the amounts of garlic and A-1 sauce to suit your tastes, also. I just have one question. Can you purchase chinese red sauce, or is there a recipe out there?Subj: BASIC BROWN it thickens and serve over rice.Subj: Trader Vic's Crab Rangoon File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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